Amatriciana - Spicy Bacon and Tomato Sauce

Quick to make and one of the tastiest pasta sauces ever and is nothing like the gloopy shop bought jarred stuff.  A rich tomatoey, bacony, sauce that you can make smooth or chunky, it's up to you. 

Amatriciana
  
Of course you can leave out the bacon for a vegetarian pasta sauce.  Nothing but Pasta and a good sprinkle of Parmesan is needed - oh except of course a glass of wine!   

Having had this for lunch at my friend Mary's house the other day, it was so delicious and everyone cleared their plates.  That's it, I had to make it.

 So, armed with the recipe even though there was absolutely nothing to fault with it I couldn't help but titivate it a bit.   Here's what I did....
To serve two greedy people or 4 not quite so greedy you will need:
2 tablespoons olive oil
2 long red chillies - finely chopped
1 or 2 birds eye chillies - finely chopped
1 red bell pepper - de-seeded and chopped
1 large onion - chopped into small dice
2 nice fat garlic cloves - finely chopped
1 bay leaf
220g rind-less smoked bacon - diced
pinch of dried oregano
100ml red wine
salt and freshly ground black pepper to season
1 x 400g tin of Italian cherry tomatoes (Napolina brand)
a splash of balsamic vinegar
*1/2 a teaspoon of sugar - although you probably won't need it as cherry tomatoes are really sweet

Freshly grated Parmesan to serve

How to do it:
Heat up the oil in a large frying pan (that has a lid) or a saucepan.  Add the chillies, bell pepper, onion, bay leaf, garlic and bacon.  Cook for a about 20 minutes giving it all a good stir every now and then so nothing burns.  

Now add the oregano and wine along with the tin of tomatoes including their juice.  Heat until the tomatoes are bubbling, then cover the pan tightly and cook for 45minutes stirring occasionally, until the sauce has nicely thickened.
Add a splash of balsamic vinegar, stir and have a taste.  Adjust seasoning and add sugar if you think it needs it.  Serve with pasta and top with a good sprinkling of Parmesan.

Amatriciana

Thank you again to Mary for her original recipe.

1 comment

  1. Can't wait for comfort food season when I can turn the stove on again!!!

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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